Caramel Cream Cheese Frosting

 

 

 

 

 

 

 

 

I created this recipe while working on a caramel buttercream frosting to use for cakes. While brainstorming on the recipe, the thought came to me that a caramel cream cheese frosting will taste a lot better than a caramel buttercream frosting. After a few trials, I came up with this recipe. This is currently one of my favorite and most sought after recipes. It gives you the creamy taste and texture of cream cheese frosting with the brown sugar taste of caramel which we all love. It is a dynamic recipe which can be used to fill cakes and frost cakes and cupcakes.

 

 

 

 

 

 

INGREDIENTS:

This recipe can be halved to make a smaller batch of frosting.

(1) 50 Grams Granulated White Sugar (1/4 Cup/4 Tablespoons)

(2) 2 Tablespoons Water

(3) 1/4 Cup/4 Tablespoons Whipping Cream

(4) 340 Grams Unsalted Butter (1-1/2 Cups)

(5) 454 Grams Cream Cheese (16 Ounces/2 Packets)

(6) 920 Grams Icing Sugar (8 Cups)

(7) 1/2 Teaspoon Salt

(8) 2 Teaspoons Pure Vanilla Extract

PROCEDURE:

Caramel:

(1) First, make the caramel. Place the granulated white sugar and water in a small sauce pan and heat until the sugar has melted and the mixture turns a deep amber color. Do not stir the mixture while it caramelizes or it will crystallize. Do not leave the mixture unattended as it takes only a second for it to burn. When the mixture is a deep amber color, pour in the whipping cream and stir with a wooden spoon until you cannot feel any lumps. Turn off the heat and leave the mixture to cool down for about 30 minutes before continuing with the recipe.

 

 

 

 

 

 

 

 

 

 

 

 

Frosting:

(1) In the bowl of your stand mixer fitted with the paddle attachment, beat the butter at medium-high speed until soft and creamy. About 3 minutes. Make sure your butter is at room temperature before using.

 

 

 

 

 

 

(2) With the mixer running at low speed, add the cream cheese in chunks. Increase the speed of the mixer to medium-high and beat the butter and cream cheese mixture for about 2 minutes to properly incorporate both. Do not over mix the mixture or the cream cheese will thin out. Scrape the sides and bottom of the mixing bowl with a rubber spatula at intervals.

 

 

 

 

 

 

(3) Add the icing sugar and salt and mix at low speed to combine. Increase the speed to medium-high and beat for a couple of minutes to blend in the icing sugar.

 

 

 

 

 

 

(4) Scrape the sides and bottom of the mixing bowl with a rubber spatula, add the cooled caramel and pure vanilla extract to the frosting and beat for a minute at medium speed. Scrape the sides and bottom of the mixing bowl with a rubber spatula and beat at high speed for 30 seconds to fluff the frosting.

 

 

 

 

 

 

 

 

 

 

 

 

(5) This frosting will be a bit soft when you are done. Place the mixing bowl in the fridge for 30 minutes – 1 hr to firm up the frosting before using it to frost your cakes.

 

 

 

 

 

 

 

 

END NOTES:

(1) The cake above is a Tiramisu cake frosted with the caramel-cream cheese frosting. The recipe used for the Tiramisu cake can be found here. The recipe was doubled and baked in two 9 inch round baking pans. The Ombre pattern on the frosting was done by adding cocoa powder to part of the frosting before using it.

 

 

 

 

 

 

(2) A recipe for regular cream cheese frosting can be found here.